Laura likes to raz me about my affection for corn chips. And you know what? I don't care — I love corn chips and I don't care who knows it. As addictions go, they're low on the guilt scale. Still, I've had it in my mind to come up with a healthier version of my favourite snack for ages. And when I started noticing all the fresh local produce that's been starting to show up at the grocery store I decided on adding a little fruit salsa to my plans.
These pita chips are sweet and spicy, have a good crunch from being baked and are firm enough to scoop up the sweet and tart salsa I whipped up. I probably un-do some of the health bonus by consuming an entire bowl of these, though, huh? Oh, well…
Baked Pita Chips and Fruit Salsa
2 or 3 pita breads
3 Tbsp butter, melted
4 Tbsp brown sugar
2 Tbsp cinnamon
4 or 5 strawberries
1/2 English cucumber
handful of fresh cilantro leaves
2 Tbsp lime juice
salt and pepper
Preheat the oven to 375 degrees.
Cut your pita breads into triangles. If you're using pita pockets, gently separate the layers of pita. Spread out the pieces on a baking sheet (or two).
In a small bowl, mix together the sugar and cinnamon. Brush melted butter over the pita triangles then sprinkle the sugar and spice mixture over top of each.
Bake for 10 minutes, keeping an eye on them towards the end. They'll go from golden to too dark in a flash!
Trim your strawberries then cut them into pretty small dice. If your pieces can be even, that's great. If not, they're still going to taste great. Toss them in a bowl. Chop up your washed cilantro and add that to the berries. Add the lime juice and salt and pepper. Now peel your cucumber and dice — try to make the dice the same as your berry dice. Toss everything together and check it for seasoning. If your family like heat you could add a bit of jalapeno.